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Tuscan Chicken Rolls With Pork Stuffing

  Whole chicken breasts 3 Large
  Ground pork 1⁄2 Pound
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), chopped
  Egg 1 , beaten
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground savory 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Margarine/Butter 2 Tablespoon, melted
  Dry white wine 1⁄2 Cup (8 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Instant chicken bouillon 1⁄2 Teaspoon
  Snipped parsley 1 Tablespoon

Remove bones and skin from chicken breasts; cut chicken into halves.
Place between 2 pieces plastic wrap; pound with mallet or side of saucer until 1/4 inch thick, being careful not to tear the meat.
Cook and stir pork, onion and garlic over medium heat until pork is brown.
Drain fat.
Stir in egg, bread crumbs, 1/2 teaspoon salt, the savory and pepper.
Place about 1/3 cup pork mixture on each chicken breast half.
Roll up; secure with wooden picks.
Place rolls in greased oblong baking dish, 11 x 7 x 1 1/2 inches.
Brush rolls with margarine; pour any remaining margarine over rolls.
Sprinkle with 1/2 teaspoon salt.
Add wine.
Cook uncov-ed in 400° oven until chicken is done, 35 to 40 minutes.Remove chicken to warm platter; remove wooden picks.
Keep warm.
Pour liquid from baking dish into 1-quart saucepan.
Stir water into cornstarch; pour into liquid.
Stir in bouillon.
Heat to boiling over medium heat, stirring constantly.
Boil and stir for 1 minute.
Pour gravy on chicken.
Top with parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Tuscan Chicken Rolls With Pork Stuffing Recipe